Ingredients

½ litre /¼ litre

• 125g / 60g sugar
• 45g / 20g cornflour
• 130g / 65g egg yolks
• 2 / 1 vanilla pod
• 500ml / 250ml double cream
• 500ml / 250ml full cream milk

Tools

• Cooking Chef
• Flexi Beater
• Colander and Sieve - AT930A

Method

1. Attach the Flexi Beater. Add the sugar, cornflour and egg yolks to the bowl and beat at speed 4 until the mixture is light and pale. Split the vanilla pods with a knife and scrape out the seeds, then add them to the bowl with the cream and milk.
2. Set the temperature to 120ºC and the speed to stirring 1. Bring to the boil, then reduce the temperature to a simmer and set the timer for 10 minutes. Pass the sauce through the Colander & Sieve into a clean bowl. Top with silicone paper and place into the fridge immediately to chill. Temp 120ºC, Stirring Time : 10 minutes

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